Serves 4 to 6
Making oyster stew is hardly rocket science. It’s almost as easy to make it as it is to eat it, and it is so delectable. It use to be a common supper dish. It is far too good and way to easy to let it fall into the realm of “quaint dishes from the past.” Give it a try and I am sure you will be hooked. This was another favorite dish of
2 jars of fresh oysters with their liquor *
2 to 3 tablespoons of butter
1 white onion, diced small
1 clove of garlic, minced
1 stalk of celery, diced small
Chicken stock broth or bouillon - (home made or canned)
3 cups of half and half
1/4 cup inexpensive cream Sherry
About a tablespoon of minced fresh dill weed, or to taste
A light grating of nutmeg
Salt and fresh coarse ground black pepper to taste
Open the jars of oysters and drain them being sure to reserve the liquid. Place them in a colander, rinse well and allow to drain. Heat the butter in a heavy pot over moderate heat and gently sauté the oysters until they are hot through and the frill around the edge is beginning to curl. Remove from the pan and set aside. Sauté the onion, garlic and celery in the butter, over low heat until they are soft but not yet beginning to brown. Watch the fire carefully. Measure the liquid from the oysters and add enough chicken stock to make a total of one cup. Add to the sautéed vegetables and simmer until the vegetables are very soft. Add the half and half and continue to simmer until hot. Add the oysters and simmer for another two to three minutes, or until all are hot through. Add the Sherry, dill and nutmeg and season to taste with salt and pepper. Serve hot with fresh baked bread or oyster crackers.
* You can usually find refrigerated pint jars of fresh (not live) oysters in the meat and seafood department of your grocers.